Sea Scallops With Cucumber And Tarragon - cooking recipe

Ingredients

3 Tbsp. peanut oil
1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds
3 Tbsp. dry vermouth
1 tsp. salt
3 scallions, sliced
1 1/2 tsp. dried tarragon
2 cucumbers, peeled, sliced lengthwise, cored and sliced crosswise into 1/4-inch thick crescents
1/2 tsp. sugar
1 1/2 tsp. cornstarch
2 Tbsp. water

Preparation

Dissolve
sugar
and cornstarch in water and set aside. Heat a
wok
over
high
heat.
Pour
in 2 tablespoons of oil around rim.
Stir-fry
the
scallops for 1 minute, adding the vermouth and salt.
Then transfer to a dish.
Add the remaining
oil and heat it.
Add the scallions, cucumbers and tarragon
and
stir-fry them
2 to 3 minutes.
Return the scallops with
their liquid to the wok.
Add the water-sugar-cornstarch mixture.
Stir everything
together
for
30
seconds
or so, adjusting seasoning to taste.
Serves 3 to 4.